Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 1/2 tsp baking soda
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 2 tbsp vegetable oil
  • 1 large red bell pepper, sliced into strips
  • 1 large green bell pepper, sliced into strips
  • 2 cups broccoli florets
  • 1 medium yellow onion, sliced
  • 2 stalks green onions, chopped
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a medium bowl, toss the sliced beef with baking soda, soy sauce, cornstarch, and oil. Let the beef marinate for 15–20 minutes to tenderize.
  2. While the beef is resting, whisk together the soy sauce, brown sugar, sesame oil, minced ginger, minced garlic, sriracha, and cornstarch in a small bowl until the sugar is dissolved.
  3. Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat until smoking. Add the beef in a single layer, sear undisturbed for 90 seconds, then toss and cook for another 60 seconds. Remove beef from the pan and set aside on a plate.
  4. Add the remaining 1 tbsp of oil to the same pan. Toss in the sliced onions, red and green bell peppers, and broccoli. Stir-fry for 3–5 minutes until tender-crisp.
  5. Return the cooked beef and any accumulated juices to the pan with the vegetables. Give the sauce a quick whisk and pour it over the mixture. Toss constantly for 1–2 minutes until the glaze is thick and glossy.
  6. Garnish with chopped green onions and toasted sesame seeds before serving.